Tandoori Chicken
This delicious Tandoori Chicken recipe is a staple of Indian food that you can have right at home. No tandoor oven needed, this succulent tandoori chicken is made with a simple marinade that is full of flavor. Serve this flavorful chicken with rice, naan, or other side dish for an easy dinner.
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Tandoori Chicken is a product of a delicious, thick marinade that is full of exciting flavor. The tandoori marinade features tandoori spice with a base of greek yogurt, lemon juice, olive oil, garlic, and fresh ginger. The marinade ingredients all work together to create such a flavorful dinner.
There’s plenty of ways to serve this chicken. If you used a boneless chicken, you can easily slice it and serve the chicken pieces over some rice. If you use bone-in chicken thighs, or even the whole chicken, once the marinated chicken roasts, it comes off the bone easy.
We love to use bone-in chicken thighs, they are always juicy, and you get plenty of filling chicken from it. If it’s easier for you or fits your preference, using chicken breast is totally fine, the taste is in the seasoning!
Why You’ll Love this Recipe:
Authentic flavor: A tangy yogurt marinade infused with garlic, ginger, and bold tandoori spices.
Juicy and tender: Bone-in chicken thighs stay moist while developing crispy, charred skin.
Easy to prepare: Simple ingredients and an oven do all the work, no tandoor required.
Meal versatile: Serve with rice, naan, or a fresh salad for a complete dinner.
Make ahead friendly: Marinate the chicken overnight for maximum flavor with minimal effort.
Ingredients to Make Tandoori Chicken:
- chicken thighs. Skin-on, bone-in thighs stay juicy and flavorful during roasting. Drumsticks also work well.
- greek yogurt. Acts as a tenderizer and creates a creamy base for the marinade. Use full-fat yogurt for best results.
- lemon juice. Adds tang and helps tenderize the meat. Fresh-squeezed is best.
- olive oil. Helps carry the spices and promotes browning. Neutral oils like avocado oil can also be used.
- garlic cloves & ginger. Freshly minced and grated give bold, aromatic flavor. Avoid powdered substitutes for authentic taste.
- tandoori spice. A mix of warm spices like cumin, coriander, paprika, turmeric, and cayenne. Use store-bought or homemade.
How to Make Tandoori Chicken:
- In a large mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, ginger, and tandoori spice until smooth.
- Pat chicken thighs dry with paper towels. Make 2–3 shallow slits in each piece to help the marinade penetrate.
- Add chicken to the bowl and coat thoroughly with marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken on the rack.
- Roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F and skin is crisp with charred edges.
- Remove from oven and let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro if desired.
Recommended Equipment
Recipe Notes & Tips:
- Marinate longer: At least 2 hours is good, but overnight gives the most flavor and tenderness.
- Score the chicken: Small slits in the thighs help the marinade penetrate deeper.
- Use full-fat yogurt: It clings better to the chicken and keeps it juicy while cooking.
- For smoky flavor: Broil the chicken for 2–3 minutes at the end of baking, or grill instead of roasting.
- Check doneness: Use a meat thermometer, chicken is ready at 165°F in the thickest part.
- Rest before serving: Let the chicken sit for 5 minutes after roasting to keep juices locked in.
- Serving ideas: Pair with basmati rice, naan bread, or a side of cucumber raita to balance the spices.
- Homemade spice blend: If making your own, combine paprika, cumin, coriander powder, turmeric, cayenne pepper, and garam masala for authentic flavor.
Serving Suggestions:
- Italian Chopped Salad
- Roasted Carrots and Zucchini
- Curried Green Beans
- Sourdough Flatbread
- French Onion Soup
How to Store:
Refrigerator: Store cooled chicken in an airtight container for up to 4 days.
Reheating: Warm in a 350°F oven for 10–12 minutes or in a skillet over medium heat until heated through. Avoid microwaving, which can make the skin rubbery.
Freezer: Freeze cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving for the freshest flavor.
FAQs:
Absolutely, grill over medium-high heat for 20–25 minutes, turning occasionally, until cooked through with charred edges.
It depends on the spice blend. Store-bought mixes vary, but you can adjust heat by adding or reducing cayenne or chili powder.
Yes, use a dairy-free yogurt alternative for the marinade. Coconut yogurt works well.
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Tandoori Chicken
Ingredients
- 2 pounds chicken thighs, skin-on bone-in
- 1 cup greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- ¼ cup tandoori spice mix
Instructions
- In a large mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, ginger, and tandoori spice until smooth.
- Pat chicken thighs dry with paper towels. Make 2–3 shallow slits in each piece to help the marinade penetrate.
- Add chicken to the bowl and coat thoroughly with marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.
- Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken on the rack.
- Roast for 35–40 minutes, or until chicken reaches an internal temperature of 165°F and skin is crisp with charred edges.
- Remove from oven and let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro if desired.
Notes
-
- Marinate longer: At least 2 hours is good, but overnight gives the most flavor and tenderness.
- Score the chicken: Small slits in the thighs help the marinade penetrate deeper.
- Use full-fat yogurt: It clings better to the chicken and keeps it juicy while cooking.
- For smoky flavor: Broil the chicken for 2–3 minutes at the end of baking, or grill instead of roasting.
- Check doneness: Use a meat thermometer, chicken is ready at 165°F in the thickest part.
- Rest before serving: Let the chicken sit for 5 minutes after roasting to keep juices locked in.
- Serving ideas: Pair with basmati rice, naan bread, or a side of cucumber raita to balance the spices.
- Homemade spice blend: If making your own, combine paprika, cumin, coriander, turmeric, cayenne, and garam masala for authentic flavor.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~260
Total Fat: 17g
Saturated Fat: 4g
Cholesterol: 95mg
Sodium: 340mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 2g
Protein: 24g
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